Water Sugar Rosewater Ginger, ground Almond Syrup Maple Syrup Biscotti Whipping Cream Fruit, fresh Prepare a simple syrup by bringing 2 parts of water and 1 part sugar to a boil. Remove from heat and add flavoring. Rosewater (to taste) for a Middle Eastern accent or ground ginger (and use the ginger biscuits) for a spicier dish or choose almond syrup or maple syrup or a good shot of brandy. Place as many biscotti as desired in a shallow bowl or on a plate. Spoon a little of the hot syrup over the biscotti. You will use approximately 1 Tbsp per cookie. Let soak for 5 to 10 minutes. Meanwhile, whip some cream. You’ll want about 1 Tbsp per cookie. By the time the cream is whipped, the biscotti should be softened. Drain off any excess syrup and spoon the cream onto the soaked cookies. Serve immediately. (Good, too, the next day when it’s soggy). Fresh fruit such as strawberries or cherries are a wonderful foil against the dessert’s sweet richness.